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Pear Caramel Ice Cream
3 medium-sized pears, peeled, cored and chopped into 0.25-inch pieces
0.75 cup plus 2 tbsp. sugar
2 cups heavy cream
Pinch of salt
Squeeze of fresh lemon juice
Spread the sugar out in a large, non-reactive, heavy-bottomed saucepan. Cook over medium-heat, monitoring it closely.
Once it begins to liquefy and darken at the edges, stir gently with a heatproof spatula to help the melted sugar from the edges melts the crystals in the middle.
Once the sugar reaches a deep amber color, mix in the chopped pear pieces.
At this point much of the mixture will likely seize and harden.
Continue cooking and stirring until the mixture has smoothed out again and any hard bits of caramel have melted, and the pears are cooked through (about 10 minutes).
Remove the saucepan from the heat and stir in ˝ cup of the cream. Then mix in the remaining cream, as well as the salt and lemon juice. Let cool to room temperature.
Once the mixture has cooled, transfer to a blender or food processor and puree until smooth. Chill the mixture thoroughly in the refrigerator.
Freeze the batter in an ice cream maker according to the manufacturer’s instructions.